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Creamy Tomato Chicken Soup with Bacon and Spinach Recipe
Ash Tyrrell

Creamy Tomato Chicken Soup with Bacon and Spinach Recipe

I still remember the first time I made this creamy tomato chicken soup with bacon and spinach—it was one of those comforting meals that surprised me with how flavorful it turned out.
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Prep Time 5 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 strips of bacon – use thick-cut for maximum flavor and crispiness
  • 1 pound boneless skinless chicken breasts – cut into chunks; cooks faster and evenly
  • 1 teaspoon ground cumin – brings warmth and depth to the broth
  • 1 teaspoon dried oregano – adds that herby backbone to the flavor
  • ½ teaspoon smoked paprika – gives it a delicious smoky touch
  • 1 tablespoon olive oil – helps sauté the veggies without overpowering flavor
  • 1 medium yellow onion – chopped finely for sweetness and texture
  • 3 cloves garlic – minced for a punch of bold flavor
  • 2 cups chicken broth – creates the base of the soup use low-sodium if preferred
  • 3 cups fresh baby spinach – adds color nutrients, and freshness
  • 2 cups fire-roasted tomato pasta sauce – gives that deep roasted tomato flavor
  • ½ cup heavy cream – makes everything silky and luxurious

Method
 

  1. I always begin by frying the bacon in my skillet until it's golden brown and crispy. Once done, I transfer it to a paper towel-lined plate and reserve about a tablespoon of the drippings in the pan—this adds incredible depth to the soup.
  2. Next, I season the chopped chicken breast with cumin, oregano, and smoked paprika. Then I add it to the same skillet. It soaks up that smoky bacon flavor while getting a lovely sear. After about 5-6 minutes, once it's cooked through, I set the chicken aside.
  3. Now, I add olive oil to the pan and toss in the chopped onions. I let them cook for 3-4 minutes until soft and translucent. Then I add the minced garlic and cook it just long enough for the aroma to bloom—about 30 seconds.
  4. With the garlic and onion ready, I pour in the chicken broth and gently scrape the bottom of the skillet to lift all those delicious bits. I add in the baby spinach at this point and let it wilt down—it only takes a minute.
  5. Now it’s time for the magic! I stir in the fire-roasted tomato pasta sauce and pour in the heavy cream. The color becomes rich and velvety. I reduce the heat to low and let everything simmer gently.
  6. Finally, I return the cooked chicken to the skillet, letting it bathe in the creamy tomato mixture for another 5–10 minutes. Just before serving, I crumble the crispy bacon over the top. And that’s it—it’s ready to serve!

Notes

  • Let the chicken come to room temperature before cooking—it stays juicier that way.
  • Don’t rush the onions. Letting them get nice and soft adds natural sweetness.
  • Add the cream at the very end to avoid curdling, especially if your broth is still very hot.
  • Always taste and adjust the salt at the end—your bacon and broth might already be salty enough.
  • If reheating later, do it gently on the stovetop to preserve the creamy texture.